富含鱼油乳粉贮藏过程中糠醛类化合物及其挥发性成分变化研究

Study on the changes of furfural compounds and volatile organic compounds during the storage of milk powder

将富含鱼油乳粉37℃加速贮藏3个月,以糠醛类化合物及挥发性成分为评价指标,评价乳粉贮藏过程中糠醛类化合物及其挥发性成分的变化。结果表明,4种乳粉(鱼油粉添加量分别为0、0.5、1.0和1.5 g/100 g)贮藏过程中,鱼油粉添加量1.0 g/100 g的乳粉其糠醛类化合物在贮藏过程中更稳定;且鱼油粉添加量越高其挥发性有机物丙酮、丁酮的含量越高,而对于贮藏过程中戊醛和己醛的含量变化,n-6多不饱和脂肪酸占多不饱和脂肪酸越高的乳粉(鱼油粉添加量越低的乳粉)其戊醛和己醛的变化增幅越高。添加鱼油粉会影响乳粉贮藏过程中糠醛类化合物及挥发性有机物的变化,且这种变化与鱼油的添加量有关,添加中剂量鱼油粉(鱼油粉添加量1.0 g/100 g)乳粉的稳定性越高。

The changes of furfural compounds and volatile organic compounds during the storage of fish oil rich milk powder were evaluated by using furfural compounds and volatile components as evaluation indexes.The results showed that during the storage of four kinds of milk powder(fish oil powder added at 0 g/100 g,0.5 g/100 g,1.0 g/100 g and 1.5 g/100 g,respectively),the furfural compounds in the milk powder with fish oil powder added at 1.0 g/100 g were more stable;The higher the added amount of fish oil powder,the higher the content of acetone and butanone.As for the content change of pentanal and hexanal during storage,the higher the proportion of n-6 polyunsaturated fatty acids in the milk powder(milk powder with lower fish oil powder addition),the higher the change of pentanal and hexanal.Conclusion:the addition of fish oil powder will affect the changes of furfural compounds and volatile organic compounds during the storage of milk powder,and this change is related to the dosage of fish oil.In general,the stability of milk powder with medium dosage of fish oil powder(1.0 g/100 g of fish oil powder)is higher.